Easy One-Pot Chicken and Sweet Corn Soup
Four chicken drumsticks
1 can creamed corn
1 can corn kernels, drained.
2 egg whites, beaten lightly. (save the yolks for adding to scrambled eggs or omelettes)
In a family-sized pot, simmer the drumsticks in water, until chicken is cooked. Remove chicken and shred meat. Add creamed corn, corn kernels and chicken. If using egg whites, add a little bit at a time, stirring well. Season to taste, serve as is or with rice.
You can also make this by bringing soup stock to the boil, adding the corn and adding leftover cooked chicken.
You can include garlic, ginger, diced onions, diced celery, diced peppers or bay leaf in the first stage of the recipe.
If you have chicken wings, you can use them to make the soup base, and then lightly pan fry in a little oil to brown, to serve on the side.
If using fresh corn, simmer the cobs with the chicken and remove them when the chicken is cooked, to add extra flavour and waste less.
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